Hearty Lentil Soup with Smoky Bacon and Sweet Onions

by feastonthecheap on February 3, 2011

Mariel here. Have you accounted for all of your frostbitten fingers and toes? Broken a hip slip-sliding away on the sidewalk? Suffered through exploding tires after getting stuck in a mound of snow? Anybody else sick of winter yet?

Over the past three weeks, I’ve basically been hibernating, only leaving my apartment to walk the dogs and begrudgingly attend work events. Bloomie has taken an absolute beating in the press for his handling of the back-to-back snow-downs, but really, how can one solitary billionaire go head-to-head with Mother Nature? When it snows in the city, it just plain sucks.

SO, on that uplifting note, I share with you a recipe that’ll take the chill out of winter and the rumble out of your exercise-starved stomach. I didn’t use fancy French lentils or even a decent cut of bacon. This soup is about as basic as it comes – and I hesitate to even call it soup because the lentils take over. But it’s hearty and warm, salty and savory, and the flavors intensify with every reheating.

Growing up, my mother always served us lentil soup on the nastiest, coldest, snowiest winter nights so for me, this dish represents a little slice of childhood. It’s comfort food – but not bad-for-you comfort food – which makes it all the more comforting. And let me tell you, it beats the pants off the canned stuff. No offense Progresso.

PS: Every time I now use bay leaves, I think about High Plains Drifter‘s hilarious diatribe against these seemingly useless herbs. Read it, if you’re looking for a laugh.

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Hearty Lentil Soup with Smoky Bacon and Sweet Onions
Makes about 6 entree-size servings

Note regarding reheating: Any leftover lentils will absorb more broth overnight, so upon reheating, add a few tablespoons of broth to create a soupier consistency, if desired.

2 cups dry lentils, rinsed thoroughly – $1.89
5 cups low-sodium chicken broth (or vegetable broth) – stock
2 cups water – stock
1 large Vidalia onion, chopped finely – $0.89
5 pieces of bacon (or turkey bacon), crumbled – $3.49
3 cloves garlic, minced – stock
½-cup freshly-grated parmesan – $3.99
½-cup green onions, chopped – $0.75
2 bay leaves – stock
Freshly ground salt and pepper – stock
Grand total assuming well-stocked kitchen: $11.01
Cost per serving: $1.83

1. In a large stock pot, fry the bacon until very crispy. Remove with a slotted spoon, crumble, and set aside. In the same stock pot, saute the Vidalia onion and garlic in the bacon drippings over high heat until the onions are very soft and they start to caramelize. This takes about 12 minutes. Stir very frequently to prevent burning.

2. Add the broth, water, parmesan, bay leaves, lentils and crumbled bacon to the stock pot. Bring to a gentle boil over high heat, cover, reduce heat and simmer on medium-low for about 2 hours or until the lentils are tender. Be sure to taste-test the broth intermittently and season with salt & pepper. Add a ¼-cup of water, as needed, if the lentils absorb too much broth.

3. Once the lentils are tender, ladle the soup into bowls and garnish with chopped green onions. Serve hot.

{ 10 comments… read them below or add one }

Calogero Mira February 3, 2011 at 11:42 am
Jeanette February 3, 2011 at 4:41 pm

I love lentils and turkey bacon is a nice healthier option.


High Plains Drifters February 3, 2011 at 5:06 pm

Bacon and caramelized onions … I’d buy bacon and caramelized onion ice cream, which I’m sure if available somewhere. Cheers!


feastonthecheap February 3, 2011 at 6:39 pm

Add a ribbon of chocolate and I’m sold


thecompletecookbook February 4, 2011 at 5:51 am

I cannot grasp the concept of such cold that you speak of – our winters don’t come close – thankfully, :-) however it would be fabulous to see snow.
Your lentil soup sounds ever so moreish and anticipate I will be making it pretty soon. :-) Mandy


UrMomCooks February 4, 2011 at 10:27 pm

Awesome winter soup! I also seem to save lentil soup for the coldest of nights… (Love your mother-daughter theme…obviously…)


Rhonda February 4, 2011 at 10:46 pm

Lentils are so unappreciated, their cheap and delicious, thanks for the awesome and tempting recipe.


Sommer J February 7, 2011 at 2:49 pm

This looks gorgeous. We love lentils and bacon! Definitely a deal :)


Julie M. February 7, 2011 at 8:18 pm

This is one delicious looking soup! I love bacon in just about anything. It adds such a savory flavor. Beautiful snap of a perfect wintertime meal.


fooddreamer February 8, 2011 at 6:24 am

This weather is truly miserable, but your soup would be so perfect to warm up with!


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